katachi amti
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5 from 4 votes

katachi amti

Katachi amti - thin spicy dal made from the strained stock of cooked chana dal/bengal gram. Katachi amti is usually served with puran poli but also can be served with steamed rice.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: side dish
Cuisine: indian, maharashtrian
Servings: 3 to 4
Author: Dassana Amit


  • strained stock (broth) from cooking about 1 cup chana dal (bengal gram) + 3 cups water
  • ½ cup water or more to be added, if required
  • reserve about 2 tablespoon of the cooked dal
  • 1 small tomato, chopped
  • ½ teaspoon mustard seeds (rai)
  • ½ teaspoon cumin seeds (jeera)
  • 5 to 6 curry leaves (kadi patta)
  • 2 pinches of asafoetida (hing)
  • 1 teaspoon kashmiri chilli powder or red chili powder
  • 1 teaspoon goda masala or ½ teaspoon garam masala powder
  • 1 tablespoon chopped coriander leaves (dhania patta)
  • ¼ teaspoon turmeric powder (haldi)
  • 2 teaspoon oil
  • 1 to 2 teaspoon fresh coconut or desiccated coconut (optional)
  • salt as required


cooking chana dal for katachi amti

  • Rinse the chana dal first very well in water. Soak the chana dal for 1 to 2 hours and then drain the water.
  • In a pressure cooker, cook the chana dal for 6 to 7 whistles. If you soak the chana dal, the cooking time will be reduced. Once the pressure settles down on its own, strain the cooked dal. The dal has to be strained well.
  • Use the the stock to make the katachi amti. Also reserve about 2 tbsp of the cooked chana dal. The remaining chana dal can be used to make the Puran poli stuffing.

making katachi amti

  • In a pan heat oil. First crackle the mustard seeds.
  • Then add the cumin seeds and saute till they change color and are fragrant.
  • Then add the curry leaves, turmeric powder, chilli powder and asafoetida.
  • Stir and add chopped tomatoes. Saute till the tomatoes soften.
  • Add the 2 tablespoon chana dal and the stock. You can add more water if required.
  • Season with salt, chopped coriander leaves and add the goda masala.
  • Stir well and let the katachi amti come to a boil. If adding coconut, then you can add now.
  • Lower the flame and then simmer amti for some minutes, about 5 to 7 minutes.
  • Serve katachi amti with puran poli or steamed rice.